"I tell him to handle the dough like it was a woman—gently, softly," says Fany Gerson of DOUGH, a new doughnut shop in Clinton Hill, Brooklyn. In this video from Food Curated with Liza de Guia, we go behind-the-counter with Gerson to learn about her doughnut experimentation. After over 50 trials, she found the winner recipe: a not-too-sweet batter with a smidge of nutmeg that, when fried, gets those crispy outsides and light insides. They're also about as big as your face. "You don't want to have it end too soon!"

Gerson's goal is to be different, but not all over the place. She makes glazes in all sorts of flavors (hibiscus, spiced chai, blood orange, lemon) in addition to the old-fashioned trademark flavors: plain glaze, cinnamon-sugar, and of course holes, which were some of our favorite holes in the recent SENY doughnut tasting.

Hip, hip, hooray! A special congrats to Food Curated for its recent James Beard Foundation Award nomination for Best Video Webcast. That's the second year in a row! We are big fans of Liza's video series, and wanted to take this opportunity to tip our hats (and raise our doughnuts) to her.

DOUGH Doughnuts in Brooklyn

DOUGH

I've been part of the Serious Eats family since 2008. I wore the hat of national managing editor until 2013. Originally a Californian then a Brooklynite and now a New Orleanian. You can find me at the crawfish boil.